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The Noodle 100 · make it at home

Bak chor mee: Singapore minced pork noodles, dry

45 min · 2

Singapore's dry noodles tossed in black vinegar, chili and lard, with minced pork, liver, meatballs and crisp lard bits, and a small bowl of soup on the side.

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You need

• For the sauce, per bowl: 1 tbsp black vinegar, 1 tsp light soy, 1/2 tsp dark soy, 1 tbsp chili paste (sambal), 1 tbsp lard or oil, 1/2 tsp fish sauce, a pinch of sugar
• For the pork: 150 g (5 oz) ground pork, 1 tsp soy, 1/2 tsp cornstarch, white pepper; 4 pork or fish balls; 60 g (2 oz) pork liver sliced thin (optional)
• 100 g (4 oz) pork fat in small cubes (for crisp lard bits), or fried shallots
• 2 dried shiitake soaked and sliced, simmered in their water with 1 tsp soy
• 200 g (7 oz) thin flat egg noodles (mee pok) or thin round (mee kia)
• 500 ml (2 cups) pork or chicken stock, 1 dried sole or a little dried flounder (optional)
• To top: scallions, lettuce leaves, a little fried sole crumbled

How to make it

1. Lard (10 min): Cook the pork fat cubes slowly in a dry pan until golden and crisp; keep the lard.
2. Soup (10 min): Bring the stock to a simmer; season the ground pork with soy, cornstarch and pepper and poach it in the stock in small pieces with the balls and liver, 2 to 3 minutes. Lift out.
3. Sauce (2 min): Mix the sauce in each serving bowl.
4. Noodles (2 min): Boil the noodles 1 minute, rinse quickly in cold water, dip back in the boiling water 10 seconds and drain. Toss in the sauce.
5. Build: Top with the minced pork, balls, liver, mushrooms, lard bits and scallions. Serve the soup alongside.

Tips

• Be generous with the vinegar; it's the signature.
• Ask for 'more vinegar' like the regulars at Hill Street Tai Hwa.

Chef Amazing's own home version, in our words; not any shop's recipe.